Silky Smooth No-Bake Lilikoi Cheesecake
This is a very smooth, silky cheescake....guess what the secret ingredient is? Tofu!! Don't let the tofu scare you away..this cheesecake is delicious and other than the crust, no baking!!
- 16 Graham crackers, smashed into crumbs
- 5 ounces butter, melted
- 4 tablespoons light brown sugar
- 1 teaspoon white sugar
- 1/4 cup macadamia nuts, ground up
- 1/2 teaspoon salt
- 12 ounces silken tofu
- 2 - 8 ounce blocks cream cheese, room temperature
- 3 tablespoons passion-fruit juice
- 1 teaspoon high quality vanilla extract
- 1/2 cup heavy whipping cream
- 2 1/2 teaspoons powdered gelatin
- 3/4 cup sugar
- 1/2 teaspoon salt
- squeeze fresh lemon
- 4 fresh-ripe passion fruits, juice strained
- 1/2 teaspoon powdered gelatin
- 1 teaspoon sugar
Preheat the oven to 350'F. Butter an 8-inchs baking dish or ring. If using a ring line the bottom with aluminum foil and place on a baking tray.
Put the graham crackers crumbs, macadamia nuts in a bowl, add the sugars, and salt and mix with a fork. Add the melted butter and mix it in until combined. Transfer the mixture to the prepared dish and press it down in an even layer. Bake until golden 10 to 15 minutes, set aside and let cool.
Put the silken tofu, passion fruit juice and squeeze of fresh lemon in a food processor and mix until smooth. Put the heavy cream in a small saucepan and heat it until warm to the touch. Add the powdered gelatin and mix well with wisk ensuring that the gelatin is completely dissolved. Remove from the heat.
Cream the softened cream cheese, sugar, salt and vanilla seeds in bowl and beat until fluffy. Fold in the tofu mixture ensuring that all ingredients are mixed well, avoid overmixing. Pour mixture into the crust and refrigerate until set.
Remove passionfruit and push fruit through strainer squeezing juice from pulp and seeds into a saucepan. Bring to a medium heat, add sugar and whisk gelatin into juice. If desired, add cleaned seeds to mixuture and top cheesecake.